2 cups sugar
1/2 cup water
1/4 cup light corn syrup
1/8 tsp salt
2 egg whites
1 tsp vanilla
1/4 tsp almond extract
1/2 cup candied cherries-halved
1/4 cup candied citron
Heat sugar, water, syrup and salt stirring until sugar is dissolved. Boil to 255º F. In large bowl beat egg whites until stiff but not dry; pour the syrup mixture into them, beating with a whisk until mixture holds up in peaks. Add vanilla, almond extract and fruits. Pour into greased 8 inch square pan or drop from the tip of a spoon onto waxed paper. Remove candy from pan before cutting. Makes about 1 1/2 lb.